Yep. you read the title correct. I made Nut Pie. I can not take credit for the naming of this dish. I have been making it for several years. I found the recipe here on Pinterest. To me and my Paleo friends, we call it “Cheese-fake cake”. But Trip HATES it when I call it that. Something about “it’s not a cake” and “there isn’t any cheese in it”. Well, DUH! That’s why it’s called a “cheese-fake cake”! Moral of the story is….this will now and forever be called “Nut Pie”.

You may ask….why is this called “Nut Pie”. Well….it’s made 90% of nuts! Sounds about right for a pie that is called Nut Pie.

Ingredients:

Crust:

3 cups raw pecans

1/4c brown sugar

1 tsp vanilla extract

1/2 tsp salt

6 tbsp cubed butter

Filling:

3 1/2 cups cashews (soaked in water overnight)

2/3c agave nectar

2/3c melted coconut oil

1 lemon juiced

2 tsp vanilla extract

First thing is to soak the cashews in water overnight in the refrigerator. That’s easy. This makes them blend up nice and creamy.

Now that the cashews have been soaked, you can make the crust. Preheat the oven to 350 degrees. Take all the ingredients and put in your food processor. Pulse until all the ingredients are well mixed. Then press them into an 8in springform pan. If you don’t have one, it’s ok. You can use a regular pie pan. Make sure that you grease the pan before putting the crust in so it doesn’t stick.

Put crust into the oven for 10-14 minutes. You want to make sure that the crust is set.

Pecan crust

While the crust is cooking, you can make the filling. Drain the water from the cashews before putting them back in your food processor. I like the blend the cashews by themselves for about 30 seconds. Add the rest of the filling ingredients. Blend until smooth and creamy.

Cashew Filling

Make sure that the crust is cooled before you add the filling.

Put the Nut Pie into the freezer for at least 4 hours.

Remember to take the pie about 30 minutes before you want to eat it. Slice the pie and enjoy! You can add fresh fruit, chocolate sauce, or just eat it plain.

This is an almost Paleo dessert. There isn’t a lot of sugar in it. There are similar recipes that use dates instead of brown sugar. But I prefer how the dates tasted in the crust, so I use the brown sugar. This is my favorite crust to use in a lot of recipes. It goes great with pumpkin pie! Can’t wait for Thanksgiving to post my pumpkin pie with pecan crust! It’s amazing! But until then….enjoy your Nut Pie! 🙂